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20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

April 15, 2012 - 5:10pm

dabrownman

20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

I have been wanting to do some whole rye and whole wheat SD baguettes that has at least 20% whole grains. I wasn't going for holes but for taste. The starter was a Rye and WW one as well. I also told teketeke that I would try her baguettes she makes with YW and I am becoming a real YW convert Since her baggies are YW using white flours, this doesn't qualify for doing hers yet but I didn't want her to think I had forgotten. The SD is nice and sour and YW is not. Both have the same moist crumbthat is fairly open for so much whole flours. I am OK with the slashing and know it could have been worse. :-) The YW did spring slightly more.

Below left is SD and Right is YW.

Slash of SD below

Slash on the YW

Crumb shots follow SD top adn YW bottom

Close ups YW first

SD below

Below SD is on top

Method was the same for both. Levain build in 3 stages over 12 hours and then retarded in the refrigerator overnight. The next morning the levains were allowed to sit out on the counter for 1 hour to warm up. The entire levain was placed in the mixer with half of the flour, 75% of the water and the rye malt. This is mixed on KA 4 with the wisk for 4 minutes. Then it autolysed for 30 minutes covered.

The rest of the flour and water is added and the dough hook goes on to knead for 4 minutes on KA 3. Then the salt goes in and you knead on KA 3 for 2 more minutes. The dough goes into a covered and oiled bowl to rest. 5 S& F's are done on an oiled counter 4 times every 15 minutes. The the dough is formed into a ball and sits in the covered oiled bowl on the counter for an hour and half before going into the fridge for 22 hours.

The next morning the dough sits on the counter for 1 1/2 hours to warm up and then is shaped, placed in a floured couche and then into a plastic bag for final proofing. Mine took 3 hours.

Preheat at 500 F regular bake with stone and steam in place. Slash the baguettes and put into the oven to steam for 8 minutes. Remove steam, turn down to 450 F convection and bake for another 8 min or so until done. Here are the formulas.

I'm working on a home made lame. I have the stick but can't find a singleedge blade for sale - you have to buy 10 for $7.99 at Walgreen's :-(

Had the SD for dinner last night. One good tasting bread and very much like my take (up the rye and WW) on David Snyder's Pulgiesi Capriosso. Having the YW one ths morning for breakfast and it tastes good but no sour. Very nice toasted indeed.

I'm working very hard on my 3 toed chicken slash to match your T-Rex.

teketeke's tutorial on where to slash was a big help for these baggies but they still don't look right. I'm going to make some traditional ones to go for holes and to practice some more slashing. This baking bread thing is addicting especially if you have emptied out the bread from the freezer.

did help build one terminal at one airport but there so many others involved that numbered about 2,000 on that project who claim the same. These things don't happen without much help by many folks. Still, Lame building can be more difficult and comparitively much more expensive due to the high cost of expensive blades you have to buy by 10's.

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